Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken

Citation: At approximately 0515 hrs., after the
plants pre-operational sanitation and prior to the start of
operations, I observed the following noncompliance's while
performing the ISP code 01B02 procedure for pre-operational
sanitation. In the cut-up department I observed product residue on
the direct product contact surface of the metal guard of the thigh
skinner and black (UFM's) on the white thigh skinner belt. I
immediately rejected the thigh skinner with U.S. tag #B40170455 and
notified of the noncompliance. I also observed chicken fat, and meat
pieces various sizes in the stack off conveyor plastic chain linkage
and in the track, located at the west end of the cut-up department.
I also observed a scissors on a stainless steel table with blood,
and product residue build up on them, was notified of both
noncompliance's. After a review of the plants SSOP records for the
cut-up department the thigh skinner was not documented on the
correct paperwork and the department was released for USDA
inspection at 0457 hrs. While continuing my pre-op inspection in the
breast deboning department at 0530 hrs. I observed pieces of fat
various sizes, under the transfer conveyor and on the white guide
bar. And black grease smeared on a section, approximately 6 inches,
on the direct product contact surface of the boneless breast
conveyor. I immediately rejected the conveyor with U.S. tag
#B39801146 and notified of the noncompliance's. After a review of
the plants SSOP records for the breast deboning department, both
conveyors were documented as acceptable and the department was
released for USDA inspection at 0450 hrs. This document serves as a
written notification that failure to comply with regulatory
requirements could result in additional enforcement action described
in 9 CFR part 500.

Regulation:

416.13(c) Each official establishment shall monitor daily the
implementation of the procedures in the Sanitation SOP’s.

416.4(a) All food-contact surfaces, including food-contact surfaces
of utensils and equipment, must be cleaned and sanitized as
frequently as necessary to prevent the creation of insanitary
conditions and the adulteration of product.

416.4(b) Non-food-contact surfaces of facilities, equipment, and
utensils used in the operation of the establishment must be cleaned
and sanitized as frequently as necessary to prevent the creation of
insanitary conditions and the adulteration of product.